These festive Christmas cookies are so quick and easy to make! White chocolate vegan sugar cookies are perfect to take to your Christmas cookie exchange or give as gifts to friends and family. Crispy on the outside and perfectly chewy in the middle.

This weather just makes me want to bake cookies and eat cookies all day. Thankfully there are three others in this household who can help me finish eating a batch of cookies though. Between cookie exchanges, cookie recipe testing and just plain cookie loving, we’ve made these white chocolate vegan sugar cookies 3 times in just one week.

These might just be the absolute best vegan sugar cookies you’ll ever make or eat! Slightly crispy on the outside, incredibly chewy on the inside and super festive for the holidays all around!

A vegan sugar cookie recipe

The basic recipe for these vegan sugar cookies is vegan but the melted white chocolate peppermint chunk is not because I couldn’t find a comparable vegan kind. But you can omit the white chocolate part or dip the cookies in something else if you’d like.

How to make vegan sugar cookies

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Then, in another bowl, whisk together the wet ingredients: sugar, oil, water, apple cider vinegar, and vanilla extract until smooth.

Mix the wet ingredients with the dry ingredients until well blended and cover the bowl with plastic wrap and refrigerate the dough for one hour (or more).

Preheat the oven to 375°F and line a rimmed cookie sheet with parchment paper.

Remove dough from the fridge and use ice cream scooper to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten.

Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.

Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.

Dip the cooled cookies in melted white chocolate with peppermint chunks, if desired.

Tips for making vegan sugar cookies

The apple cider vinegar reacts with the baking soda and does not leave a taste

If you’re in a rush, you can skip refrigerating the dough, but I find that it keeps the cookies from spreading too much when baked and creates a softer center.

Bake the cookies in a pre-heated oven for the best results.

Let the cookies cool to room temperature before dipping in the chocolate.

Frequently asked questions

What’s the difference between a shortbread cookie and a sugar cookie?

Typically, sugar cookies are sweeter than shortbread ones and they have a lighter and crisper texture. Because they are lighter, they are perfect to decorate, making them ideal for Christmas.

How long do these vegan sugar cookies keep?

Once the cookies are cooled, store them in an air tight container at room temperature and they will be good for about 5 days. This means they are ideal for taking to cookie exchanges or giving as gifts throughout the holiday season.

How do you know when sugar cookies are baked?

These cookies will only take about 10 minutes to bake, so be sure to keep an eye on them! Bake them until they just start to get a hint of color and before the edges turn golden. They will look slightly cracked across the center.

For more holiday treats:

If you’ve tried this healthy-ish feelgood Vegan Sugar Cookies recipe, or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

White Chocolate Vegan Sugar Cookies

These White Chocolate Vegan Sugar Cookies are a wonderful treat for the holidays - made without butter and with very simple pantry ingredients

Instructions

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

In another bowl, whisk together the wet ingredients: sugar, oil, water, apple cider vinegar, and vanilla extract until smooth and well blended.

Mix the wet ingredients with the dry ingredients until well blended. Cover the bowl with plastic wrap and refrigerate the dough for one hour (or more).

Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.

Remove dough from the fridge and use ice cream scooper to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten.

Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.

Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.

Dip the cookies in melted white chocolate with peppermint chunks, if desired.

Video

Notes

The apple cider vinegar reacts with the baking soda and does not leave a taste

If you’re in a rush, you can skip refrigerating the dough, but I find that it keeps the cookies from spreading too much when baked and creates a softer center.

Store in an airtight container for up to 5 days.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.

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From the Foodie

I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!